Effects of a traditional fermented grape-based drink ‘hardaliye’ on antioxidant status of healthy adults: a randomized controlled clinical trial

Effects of Concord Grape Juice on Appetite, Diet, Body Weight, Lipid Profile, and Antioxidant Status of Adults

(2013) James H Hollis et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Do antioxidants impair signaling by reactive oxygen species and lipid oxidation products?

(2012) Etsuo Niki   FEBS LETTERS

Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties

(2012) Aleksandra N Radovanović et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines

(2011) Milica Atanacković et al.   FOOD CHEMISTRY

Impact of apple and grape juice consumption on the antioxidant status in healthy subjects

(2011) Linhong Yuan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Differential Effects of Grape (Vitis vinifera) Skin Polyphenolics on Human Platelet Aggregation and Low-Density Lipoprotein Oxidation

(2011) Dhanansayan Shanmuganayagam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The future of flavonoid research

(2010) Colin D. Kay   BRITISH JOURNAL OF NUTRITION

Assessment of Antioxidant Capacity in vitro and in vivo

(2010) Etsuo Niki   FREE RADICAL BIOLOGY AND MEDICINE

Regular Consumption of Concord Grape Juice Benefits Human Immunity

(2010) Cheryl A. Rowe et al.   JOURNAL OF MEDICINAL FOOD

Changes in Antioxidant Status, Blood Pressure, and Lymphocyte DNA Damage from Grape Juice Supplementation

(2009) Yoo Kyoung Park et al.   Annals of the New York Academy of Sciences

Wine and oxidative stress: Up-to-date evidence of the effects of moderate wine consumption on oxidative damage in humans

(2009) María Isabel Covas et al.   ATHEROSCLEROSIS

Resveratrol metabolites in urine as a biomarker of wine intake in free-living subjects: The PREDIMED Study

(2009) Raul Zamora-Ros et al.   FREE RADICAL BIOLOGY AND MEDICINE

Moderate consumption of red wine, but not gin, decreases erythrocyte superoxide dismutase activity: A randomised cross-over trial☆

(2009) R. Estruch et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States

(2008) Navindra P. Seeram et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL